Two and a half cups white flour, 2 1/2 level teaspoonfuls Royal baking powder, 1/2 cup sugar, 1/2 teaspoonful salt, 3/4 cups nut meats, chopped fine; 1 egg, beaten light; 1 cup milk.

Three-quarters cup molasses, 1/2 cup sugar, 1 egg, 1 cup warm water, 2 cups flour, 1 teaspoonful Royal baking powder, 1/2 teaspoonful salt, 1 teaspoonful cinnamon, 1 small teaspoonful ginger. Sift dry ingredients together. Lump of lard size of egg. Mix in order given, adding melted lard last. Bake about 40 minutes in moderate oven.

Two-thirds cup sugar, 1/2 cup shortening, 1 cup sweet milk, 1 cup cornmeal, 1 1/2 cups flour, 1 egg, 2 tablespoonfuls Royal baking powder.

Two cups sour milk, 2 cups graham flour, 1 cup white flour, 1/2 cup sugar (brown), 1 tablespoonful molasses, 1 tablespoonful soda, 1 tablespoonful salt, 4 tablespoonfuls cornmeal, cup of chopped raisins.

Mix in bowl 1 pint sour milk, 1 cup molasses, 1 tablespoonful Mazola. Add 1 cup white flour, sifted with 1 level teaspoonful soda; 1 teaspoonful Royal baking powder, 1/2 teaspoonful salt. Thicken with graham flour until mixture is as stiff as can be stirred easily with a spoon. Add 1 cup seeded raisins, floured. Bake 1 hour in slow oven.

One egg, 1 cup sugar, 1 1/2 cups sweet milk, 3 1/2 cups flour, 3 teaspoonfuls Royal baking powder, salt, 1 cup walnut meats. Let raise 30 minutes. Bake in slow oven 40 minutes.

Two thirds teaspoon soda, three tablespoons sugar, one teaspoon cream tartar, one egg, one cup sweet milk, six tablespoons Indian meal, three tablespoonfuls flour, and a little salt. This makes a thin batter.

One quart milk--boiling hot
Two cups fine breadcrumbs
Three eggs
One teaspoonful nutmeg
One tablespoonful butter--melted
One saltspoonful salt, and the same of soda, dissolved in hot water

Soak the bread in the boiling milk ten minutes, in a covered bowl. Beat to a smooth paste; add the whipped yolks, the butter, salt, soda, and finally the whites, whipped stiff.

Two cups of prepared flour
Six eggs
One saltspoonful of salt
Milk to make a thin batter

Beat the eggs light; add salt, two cups of milk, then, the whites and flour alternately with milk, until the batter is of the right consistency. Run a teaspoonful of lard over the bottom of a hot frying-pan, pour in a large ladleful of batter and fry quickly. Roll the pancake up like a sheet of paper; lay upon a hot dish; put in more lard, and fry another pancake. Keep hot over boiling water, sending half a dozen to the table at a time.

Two eggs
Two ounces of butter
Two ounces of sifted sugar
Two ounces of flour
Half pint of new milk

Beat the eggs thoroughly, and put them into a basin with the butter, which should be beaten to a cream; stir in the sugar and flour, and when these ingredients are well mixed, add the milk; keep stirring and beating the mixture for a few minutes; put it on buttered plates, and bake in a quick oven for twenty minutes. Serve with a cut lemon and sifted sugar, or pile the pancakes high on a dish, with a layer of preserve or marmalade between each.